GREEN CURRY WITH SPRING VEGETABLES AND AVOCADO
I love a top-it-your-way bowl, it could be rice or noodles, dal or curry--anything that invites you to bring it in the topping department. There’s been a lot of that going on here this spring, since it’s always up in the air what we can get our hands on, and a blooming bunch of broccolini or a handful of fresh radishes can be a visual game changer.
There’s one thing I almost always want on my bowl meal--any time of year: a ripe California Avocado. The rest is open for interpretation, but for me, it’s this satisfying creamy finish that makes me feel full.
This coconut-based quick green curry is made with a mix of garlic, scallions and herbs, tossed with red rice noodles (use any rice noodles you can find, or even soba) and sweet potatoes. Then go wild with whatever greens (bok choy, spinach, Chinese cabbage, kale…), radishes (watermelon or breakfast radish, or even purple daikon) or cucumber, you want on top.
If your family is like mine (opinionated!), it’s best to prepare all the toppings in bowls. Dress your noodles before letting everyone top them to their own individual tastes. The bonus here: any leftovers can be stored separately, and served again the next day, DIY-style.
RECIPE, BELOW
Green Curry with Sweet Potatoes, Spring Vegetables and California Avocado
1 14-OZ PACKAGE RICE NOODLES (WHITE, BROWN OR RED)
2 TEASPOONS COCONUT OIL OR VEGETABLE OIL
4 LARGE SCALLIONS, FINELY SLICED
1 TABLESPOON FINELY CHOPPED GINGER
2 CLOVES GARLIC, FINELY CHOPPED
PINCH FINE SEA SALT
1 TO 2 TABLESPOONS THAI GREEN CURRY PASTE
CUP CHICKEN OR VEGETABLE BROTH
1 TEASPOON COCONUT SUGAR
2 MEDIUM SWEET POTATOES, CUT IN 1-INCH PIECES
1 14-OUNCE CAN FULL FAT COCONUT MILK
2 CUPS PACKED BABY BOK CHOY, BROCCOLINI, KALE, SPINACH OR OTHER GREENS
1 TEASPOON RICE VINEGAR OR LIME JUICE
1 TEASPOON TAMARI OR SOY SAUCE
GARNISH:
2 FIRM RIPE CALIFORNIA AVOCADOS, PITTED AND THINLY SLICED
1 TO 2 CUPS THINLY SLICED CUCUMBER OR RADISH (ANY KIND)
CILANTRO, THAI BASIL, MINT OR MORE SCALLIONS, TO TASTE
1 LIME, CUT IN WEDGES
SOAK THE RICE NOODLES IN WATER WHILE YOU PREPARE THE CURRY (AT LEAST 30 MINUTES). MEANWHILE, IN A LARGE DEEP SKILLET, ADD THE OIL AND COOK HALF THE SCALLIONS, THE GINGER AND GARLIC UNTIL FRAGRANT AND SOFT, STIRRING FREQUENTLY, ABOUT 5 MINUTES.
ADD THE BROTH AND CURRY PASTE AND WHISK. ADD THE SWEET POTATOES AND CONTINUE COOKING OVER MEDIUM HEAT UNTIL THE SWEET POTATOES ARE STEAMED AND SOFT, ABOUT 15 MINUTES.
STIRIN THE COCONUT MILK, ALONG WITH THE SUGAR. ADD IN THE GREENS AND SIMMER UNTIL BRIGHT GREEN, 3 TO 5 MINUTES.DRAIN THE RICE NOODLES WELL (OR, DRAIN AND PAT DRY) AND STIR INTO THE CURRY. SEASON WITH VINEGAR OR LIME JUICE, AND SOY. TASTE AND ADJUST SEASONING TO YOUR LIKING.
DIVIDE THE NOODLES AND CURRY BETWEEN FOUR BOWLS AND GARNISH WITH AVOCADO, CUCUMBER, RADISH, LIME AND HERBS. SERVE WARM, OR AT ROOM TEMPERATURE, WITH MORE LIME FOR SQUEEZING OVER THE TOP.
PREP TIME: 20 MINUTES
TOTAL TIME: 45 MINUTES
SERVES 4
This post is sponsored by the California Avocado Commission but all opinions are my own. Images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photos + Styling // SARAH COPELAND